Spot the differences: catering in Belgium and the Netherlands

What are the biggest differences in corporate and institutional catering between Belgium and the Netherlands? And where do their cuisines run parallel? Belgian Culinary Lead Robin De Brabanter and Dutch Culinary Product Manager Hans Gijsen, both at Compass Group, discuss time, tradition, and transition.

Five biggest differences

1. Sandwich on the bar? Not in Belgium

"In the Netherlands, we're allowed to display sandwiches unrefrigerated for a maximum of two hours . As long as food safety is properly guaranteed, that offers opportunities for an attractive presentation," says Hans. "That's not allowed in Belgium," adds Robin. "Everything must be presented chilled immediately. That requires refrigerated counters or other facilities. It might look a little less appealing, but that's just how our legislation is."

2. Taking time versus gaining time

Belgians are more likely to take their time at lunch. Robin: "Business clients easily have a break of an hour or longer. They'll opt for a hot dish of the day and socialize afterward. In the Netherlands, it's often: sandwich, soup, and back to work." Hans confirms: "A half-hour break is the norm here. Only in offices can there be a bit more flexibility."

3. How much may it cost?

While the Dutch spend an average of between 5 and 6 euros on lunch, Belgians easily spend 7 to 10 euros. "That's partly due to the meal vouchers they receive from their employers," Robin explains. "And the selection is also different: think meatballs in tomato sauce, stew, pasta. A complete hot meal, in other words."

4. (Not necessarily a) chef at every location

"In Belgium, chefs work at all our locations and cook fresh food," says Robin. "Nothing is reheated." In the Netherlands, that role is less uniform, explains Hans: "We also have a lot of chefs working here, often with experience in the gastronomy industry . But to provide smaller locations with high-quality catering, we increasingly use convenience food. Thanks to proven recipes, high-quality ingredients, and good instructions, our teams can create excellent dishes even without a chef: from soup to street food ."

5. World cuisines in a different mix

Both countries enjoy global flavors, but their preferences differ. "In the Netherlands, Asian cuisines like Vietnamese and Japanese are popular," says Hans. "But Surinamese cuisine is also popular. That suits our diverse population." In Belgium, it's more the Mexican influences that stand out, says Robin. "Tacos, burritos , but especially classics like beef stew remain popular."

Three clear similarities

1. The pressure on food costs

"Raw material prices, the protein switch, rising costs... We're all in the same boat," says Hans. "It calls for smart choices. Fewer ingredients, seasonal purchasing, or investing in a premium product with a corresponding price." Robin adds: " Food costs are our number one priority. Especially now that meat and eggs have become so expensive."

2. Storytelling and offering choices

Clients in both countries are asking for healthy, sustainable, and local options. But what the guest wants isn't always the same. Hans: "You're often caught between two extremes: the client wants a plant-based menu, but the guest still chooses the meatball." Robin recognizes this: "We have ' Planet Compass Day' every third Thursday of the month, with vegetarian as the standard. With good storytelling, that works, but it's still a transition."

3. Herbs and blends as flavorings

Herbs and spices are essential for adding flavor to dishes. “Blends like Tex- Mex , Tandoori , Garam "Massala and Ras el H anout are essential for street food and international dishes," says Robin. Hans: "We use both blends and single spices. And the right seasoning makes the difference between 'ordinary' and 'great'."